Anise Pumpkin Bread
Total TimePrep: 15 min. Bake: 45 min. + cooling
Making this for the second time. The additional flavor of the anise adds so much to the pumpkin/brown sugar! Used egg substitute and Truvia blend to help with the calories.Just love this recipe!
Bread turned out just like the picture - moist, but not gooey. Recipe did not specify to use whole, ground or cracked anise seeds so I used 1/2 ground and 1/2 cracked. The licorice accent was barely detectable and family enjoyed the flavor it gave to bread. However, they thought additional flavoring in glaze overwelmed it (I think it's a matter of personal taste.) We will definately make again as a preferred alternative to the otherwise heavy pumpkin breads frequently seen.
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Delicious! The topping makes it. I suggest dividing the batter into two loaf pans so that because the baked loaves will be shorter you will get frosting in every bite. Or,to the loaf, add anise extract along with the seed to boost the flavor. I used a fresh pumpkin baked and mashed which has a milder flavor than canned.
I haven't made it yet. I am responding to a reviewer "Juszme5" she asked where to get aniseed. I buy it at my local grocery store in the spice aisle. McCormick's has it in a glass bottle with a green cap. Alittle expensive but a little goes a long way. I use it in my pizzelle cookie recipe. Gives a very nice flavor so that is probably why there is no other spices in the recipe. Thanks.
Where's the spices?
I did not care for this recipe. It was very dense.
Where to find aniseed for this recipe?
If you like recipes with anise, you'll love this one. In fact, it is now one of my favorite bread recipes.